Lemony Couscous Food

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

LEMON & CORIANDER COUSCOUS

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

LEMONY COUSCOUS

Steps:

• Heat the oil in a pan over medium heat.
• Add the onion and cook until just softened, not coloured.
• Add the green pepper and saute until it turns a bright green.
• Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
• Remove from heat.
• Pour over the boiling water and stir again.
• Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
• Add the butter and stir over a very low heat for a further 2-3 minutes.
• Stir through the lemon thyme and serve at once.

LEMONY COUSCOUS WITH MINT, DILL AND FETA

Steps:

• Combine first 4 ingredients in medium saucepan; bring to a boil.
• Gradually stir in couscous.
• Remove from heat. Cover and let stand 5 minutes. Fluff with fork; cool.
• Combine couscous, tomatoes and next 5 ingredients (thru dill) in a large bowl; toss well. Add cheese.

LEMON COUSCOUS

Steps:

• Cut lemons into eight. Combine with 8 cups water in a large saucepan and bring to a boil. Boil for 5 minutes. Drain. Bring 3 cups of water to a boil in a small saucepan with sugar and salt, stirring to dissolve. Add lemon, cover and simmer over low heat until very tender (about 1 hour). Cool
• Remove lemon from syrup. Remove and discard flesh reserving lemon peel. Cut peel into small dice (you will need ½ cup).
• Bring stock to a boil. Stir in couscous, chopped lemon, oil, salt and pepper. Return to a boil. Remove from heat, cover and let stand for 10 minutes. Fluff with a fork and spread on a parchment lined pan to cool.
• Transfer couscous to a large bowl and fluff with fork. Add parsley, lemon juice and toss.

LEMON COUSCOUS

Steps:

• Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.

LEMONY SALMON WITH CHERRY TOMATO COUSCOUS

Steps:

• This is one of those recipes that is easier to follow than to write: that's to say, there are many bowls involved, which might make this look troublesome and fiddly, but the actual process involved is almost insultingly simple.
• Now, I know that it is not strictly right to indicate that you cook couscous by pouring boiling water over it. In an ideal world, I accept, one should soak the grains in cold water before steaming them over hot, but I take the shortcut, and repeatedly and I apologize to those whom I thereby offend.
• Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.
• Into another bowl, put the finely chopped onion.
• In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.
• Squeeze the lemon juice into the bowl with the onions.
• Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil.
• Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside.
• Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.
• Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook.
• Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork.
• Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.
• Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle with a little more cilantro as you hand out each plate.

LEMONY COUSCOUS SALAD

Steps:

• Bring water to boil in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork; cool, uncovered, 10 min.
• Mix couscous, lemon juice and oil in large bowl. Add tomatoes and onions; cover. Refrigerate at least 4 hours or up to 24 hours.
• Stir in cheese just before serving. Serve on lettuce-covered plate or as a filling for pita bread.

LEMONY COUSCOUS SALAD

Steps:

• Add the couscous, salt, and boiling water to a large mixing bowl.
• Cover bowl and set aside for 10 minutes.
• Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
• Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
• Toss salad gently.
• It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.

LEMONY VEGETABLE COUSCOUS

Steps:

• Prepare the couscous per package instructions with the 2 cups of broth.
• Dice vegetables and chop mint (if zucchini are small, use 4).
• In a large skillet or pot, heat 2 tbsp of oil and butter if desired. Add onions and cook until just soft, add peppers and cook about half way. Add zucchini and continue to cook until vegetables are soft.
• Season vegetables with the juice of one lemon, evoo, salt, pepper, a handful of mint and a dash of cumin.
• When couscous if finished, add some butter, evoo, salt, pepper, dash of cumin, and another handful of mint. Fluff with a fork.
• Combine couscous and vegetables in a bowl. Add juice of the second lemon, half a can of chickpeas and the two diced tomatoes. Drizzle with evoo and season to taste. Can be served warm or cold. Enjoy.
• Note- vegans can omit butter.

LEMONY COUSCOUS WITH BROCCOLI

Steps:

• Combine the couscous with 1 1/2 cups boiling water in a heatproof container. Cover and let stand for 10 minutes, then fluff with a fork.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the onion and sauté over medium heat until golden.
• Add the broccoli and just enough water to keep the bottom of the skillet moist, then cover and allow to steam until the broccoli is bright green and tender-crisp, about 4 minutes.
• Add the couscous to the skillet along with the parsley and dill, lemon juice, and sun-dried tomatoes. Stir together well, cook for 2 or 3 minutes longer, then serve.
• Menu Suggestions
• When a meal's centerpiece is a main dish salad but you want a little more substance, this is a good addition. Spinach, Artichoke, and Chickpea Salad (page 156) and Asian Edamame and Tofu Chopped Salad (page 158) are good choices.
• Some companionable pairings with legume dishes from this chapter include Stewed Lentils with Soy Sausage (page 108), Lentils with Greens and Sun-Dried Tomatoes (page 111), BBQ-Flavored White Beans with Sausage and Spinach (page 102), and Miso-Ginger Red Beans with Broccoli (page 106). Complete these meals with a simple salad.
• nutrition information
• Calories: 170
• Total Fat: 7g
• Protein: 5g
• Carbohydrates: 24g
• Fiber: 3g
• Sodium: 50mg